A presentation on Emerging food packaging technology

It includes advances in the field of food packaging

1. food science & technology JAYA UPRAITY TOPIC OF THE PRESENTATION EMERGING TRENDS IN FOOD PACKAGING

2. INDEX FOOD PACKAGING INDICATORS Temp.-Time Indicators Freshness Indicators Gas/Leakage Indicators Radio Frequency Identification Biosensors Barcodes Active Packaging Oxygen Scavengers

3. INDEX b . Carbon dioxide emitters/Scavengers c. Antimicrobials d. Ethylene Absorbers Smart Packaging Biodegradable Packaging Sustainable Packaging Conclusion

4. Food Packaging As per the Food Safety and Standards (Packaging) Regulations, 2018, “ food packaging” means a food packaging material composed of two or more layers of same or different types of packaging materials specified under these regulations. Food packaging is essential because it deals with the safety and quality of the food. The fundamental objective of food packaging is to contain and secure the food in such a way that it satisfies the industrial economic requirements along with consumer preferences, keeps up quality and well-being and limits harmful effects on the environment. Traditional packaging systems perform the primary functions of containment, protection, convenience and communication, but consumer preferences toward quality and safe food with enhanced shelf life have resulted in the development of various new trends in the packaging systems.

5. Continue… . The transformation from conventional packaging models to novel approaches is due to promising characteristics of recent practices such as sustainability and biocompatibility of biodegradable polymers, monitoring and tracking ability of intelligent packaging and interactive and dynamic performance of active packaging. Intelligent packaging Intelligent packaging refers to the monitoring of the internal and external environment of the package to predict the quality and remaining shelf life of the product better than best before date. Intelligent packaging is defined as the packaging system that is capable of carrying out intelligent functions such as detecting, sensing, recording, tracing, communicating and applying scientific logic to facilitate decision-making to extend shelf life, enhance safety, improve quality, provide information and warn about possible problems. It provides valid and accurate information to the consumers about safety, quality and integrity of the package. Out of four basic functions of the package, intelligent packaging performs communication part in a well-efficient manner. These packages detect unsafe foods and identify conditions that adversely affect the quality of the food.

6. Indicators Time-Temperature Indicators They have been divided into three basic types: critical temperature indicators, critical time/temperature indicators and TTIs or time-temperature integrators. There is another concept of thermochromic ink , which is a specialized ink that changes its color upon exposure to different temperatures. Freshness indicators Freshness of a food product is indicated by its chemical and microbial deterioration; thus, freshness indicators indicate the chemical and microbiological spoilage occurred during storage and handling Gas/leakage indicators Gas composition inside the package is of utmost importance as any variation in it from ideal composition can lead to spoilage of product. e.g. MAP and CAP

7. Continue…. Radio frequency identification Radio frequency identification (RFID) systems are used to capture, write, store and read the data of the object to which they are attached by the use of radio waves. It has been the most important tool in the category of traceability or antitheft device since long for tracking expensive items, and now its use has been extended toward intelligent food packaging system in the past few years. Biosensors Biosensors are compact analytical tools that can detect, record and/or transmit data or information about biochemical reaction. A suitable example of biosensor in food packaging is a prototype named as Food Sentinal System being developed by Sira Technologies (Pasadena, CA, USA). In this technology, the membrane-forming part of the barcode is attached to a specific antibody, which leads to the detection of the contaminating bacteria because of the development of localized dark bar, which makes the barcode unreadable upon scanning.

8. Continue…. Barcodes The Universal Product Code (UPC) barcode consists of pattern of spaces and bars representing 12 digits of data. This information includes graphics, nutritional composition, cooking or serving instructions, etc. Because of such limitations, RFID tags are gaining more popularity than barcodes in intelligent packaging of the food commodities.

9. Active Packaging Oxygen Scavangers The oxygen scavenging compounds react with the oxygen present in the package to reduce its concentration and make it unavailable for deteriorative reactions The most regularly used oxygen scavenger is ferrous oxide. Carbon dioxide emitters/ scaveng ers Carbon dioxide is used to overcome partial vacuum inside the package caused by oxygen scavengers and also to decrease the rate of respiration of fresh produce. Antimicrobials Antimicrobials either inactivate the microbes or extend the lag phase in the growth cycle, thereby reducing their growth rate.

10. Continue… Ethylene absorbers Ethylene is a gas produced by fruits and vegetables during ripening, which acts as plant hormone. It is very evident that ethylene is the potential reason for the undesirable aging of fruits and vegetables during storage.

11. Smart Packaging Smart packaging refers to integration of active and intelligent functions in one system. These systems are capable of detecting and controlling the required parameters affecting the quality profile of product. Biodegradable packaging A wide range of synthetic polymers are used in manufacturing of packaging materials, such as polyethylene terephthalate, high-density polyethylene, low-density polyethylene, polystyrene and polypropylene. According to the definition suggested by International Standards Organization, degradable plastics are those which undergo a significant change in chemical structure under specific environmental conditions. Similarly, biodegradable plastics are those which disintegrate because of the activity of naturally occurring microorganisms such as algae, fungi and bacteria.

12. Sustainable Packaging Sustainable packaging is more promising approach toward the development of an integrated packaging framework. To approach sustainable packaging, it is important not to just deal with product losses but to consider the whole product life cycle of package-product combination by techniques such as life-cycle assessment.

13. Conclusion The packaging sector has led to smart innovations resulting in improved safety and quality. An important area of great interest is to develop the concept of smart packaging, which means integrating intelligent and active packaging together in one system. Such packaging will not only monitor and indicate about the conditions but also will respond according to the requirement. When modern packaging is focusing on delaying microbial and biochemical deterioration, at the same time, a parallel emphasis is done on sustainable packaging Biopolymers reduce the amount of emissions during manufacturing and disposal after end use. These novel technologies in the packaging sector have enabled the packages to perform better than just containment and physical protection. Along with rapid development in the novel food packaging techniques, it is also important to address the issues relating to legislation, testing and privacy to the consumers.